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Catalan Style Cauliflower
from:Lorac

Mark Twain once said: "cauliflower is nothing but cabbage with college education" I was attracted to this recipe because of it's simpleness with ingredients to enhance, not cover up, the delicate flavor of cauliflower. This is from my new cokbook, A Mediterranean Feast.

SERVES 4

  • 1 lb boiling potato, peeled
  • 10 ounces cauliflower florets (about one small head)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • salt
  • white pepper

Cut potatoes the same size as the florets.

Add to a large sauce pan, cover with water and salt lightly.

Bring to a boil and cook until easily pierced with a skewer, about 20 minutes.

Drain and transfer to a serving plate.

Mix oil, vinegar, salt and pepper, pour over potatoes and cauliflower, breaking them up a bit as you do.

Serve immediately.